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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Something different to try with that ground beef! Ingredients:
2 teaspoons shrimp paste |
1 onion, large, roughly chopped |
1 -2 red chile, fresh, seeded and chopped |
2 garlic cloves, crushed |
1 tablespoon coriander seed |
1 teaspoon cumin seed |
1 lb lean ground beef |
2 teaspoons dark soy sauce |
1 teaspoon dark brown sugar |
1 1/2 lemons, juiced |
1 small egg, beaten |
vegetable oil, for shallow frying |
salt, to taste |
black pepper, fresh ground, to taste |
4 -6 thai chiles, red and green, for garnish |
Directions:
1. Wrap the shrimp paste in a piece of foil and gently warm it in a dry frying pan for 5 minutes, turning a few times. Unwrap the paste and put in a food processor or blender. Add the onion, chilies and garlic to the food processor and process until finely chopped. Set aside. Dry-fry the coriander and cumin seeds in a hot frying pan for 1 minute, to release the aroma. Tip the seeds into a mortar and grind with a pestle.
2. Put the meat in a large bowl. Stir in the onion mixture. Add the ground spices, soy sauce, brown sugar, lemon juice and beaten egg. Season to taste. Shape the meat mixture into small, even-size balls, and chill these for 5 to 10 minutes to firm them up.
3. Heat the oil in a wok or large frying pan and fry the meatballs for 4-5 minutes, turning often, until cooked through and browned. You may have to do this in batches. Drain the meatballs on kitchen paper, and then pile them on to a warm serving platter or into a large serving bowl.
4. Finely slice the green chili and one of the red chilies, and sprinkle over the meatballs. Garnish with a whole red chili, if you like. Serve with the sambal, spooned into a small dish.
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